1 cup flour (gluten free, spelt, etc.)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla powder
1 small banana, mashed
2/3 - 1 cup oat milk
2-3 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp melted vegan butter plus extra for greasing pan
1 Bio Açaí Chocolate will Coconut and Almond, finally chopped
1/2 cup oat milk
Fresh raspberries
Mix all the dry ingredients. Mix all the wet ingredients (including mashed banana) and stir into dry ingredients.
Heat a little vegan butter in a pan and pour a spoonful a batter at a time. Cook till bubbles start appearing, then flip and cook for about a minute more.
For the chocolate sauce, bring the milk to a simmer then add the chocolate and stir thoroughly.
Serve with fresh raspberries and warm chocolate sauce.
Note: flours are not equally absorbent, so start with 2/3 oat milk and add more as needed.
1 pack açaí (100g), defrosted
1/2 dragon fruit
1/3 cup frozen blueberries
2 tbsp maple syrup
1/2 tbs vanilla powder
1 1/2 tbsp chia seeds
6 tbsp oats, soaked with 6 tbsp hot water for 10-20mins
500 ml oat milk
2 tbsp almond butter
2 frozen bananas
1/2 tsp vanilla powder
Pinch of Himalayan salt
1/3 Bio Açaí Chocolate, shaved
Whipped coconut cream
Combine all the ingredients for the açaí layer in blender and pulse till smooth. Set aside.
Blend all the smoothie ingredients together.
Add a few tablespoons of fresh açaí jam (use the rest for smoothie bowls, toast and etc) on the bottom of the glass, pour over the smoothie, top with coconut whipped cream, sprinkle with shaved chocolate.
Serve immediately! Enjoy!
1 cup / 120g flour
1/2 tsp vanilla powder
Pinch of Fleur de Sel
1 tsp baking soda
1/2 tsp baking powder
1/3 cup coconut sugar
1/4 oat milk
6 tbsp melted vegan butter
1 Bio Açaí Chocolate will Coconut and Almond, chopped (chocolate
chip size pieces)
Fleur de Sel
Mix all the dry ingredient, except chocolate.
Combine all the wet ingredients together and stir into the dry ones.
Once the dough starts coming together stir in the chopped chocolate. Press the dough into a ball, cover and place in a fridge for 1-2 hours.
Preheat the oven to 155°C on fan.
Line a baking tray with baking paper.
Divide the dough into 16 parts, form dough balls and flatten them a little as the dough will spread just a bit. As an extra you can sprinkle with extra Fleur de Sel on top.
Bake them for 10-12 minutes. Let the cookies firm up 5-10 minutes on the tray before moving them.
Enjoy!
2 açaí packs (200g), defrosted
2 tbsp maple syrup
1/2 tsp vanilla powder
1 tbsp almond butter
250 g coconut yogurt
3 tbsp chia seeds
1 tbsp almond butter
1/4 Bio Açaí Chocolate will Coconut and Almond, shaved
Few tbsp toasted almond flakes
1 small banana, halved
Few tbsp coconut sugar
Mix all the ingredients for açai bowl and set aside to firm up.
To caramelize bananas, place them on a baking tray, sprinkle with coconut sugar and blowtorch till they are nicely caramelised. You can alternatively place them under a hot oven grill.
To serve, top with more almond butter, almond flakes, caramelised banana and shaved chocolate.
250 ml coconut milk
2 tbsp maple syrup
1/3 tbsp vanilla powder
2 tbsp chia seeds
1 peanut açaí bowl to go
2 tbsp chia seeds
1 orange, sliced
Bowls to go granola
Mix all ingredients for coconut layer and set aside for 15 mins.
Mix açaí bowl to go with chia seeds and let it set for 15 mins.
In tall glasses add a few tbsp of coconut pudding each, divide açaí layer and finish with the rest of coconut chia pudding. Sprinkle with granola.
Top each with a thick slice (or more) of orange and enjoy!
2 mango açaí bowl to go
4 tbsp chia seeds
400 g frozen mango
1 lime, zest only
1/2 tsp vanilla powder
Few kiwi slices
Bowls to go granola
Take mango out of the freezer 15 minutes before blending, so it has time to defrost a bit. This will make it easier to blend.
Mix açaí bowls to go with chia seeds and let it set for 15 mins.
In a blender, combine mango with lime zest and vanilla and blend till smooth.
In two glasses layer mango, açaí pudding, mango, açaí pudding and finish with a generous mango layer dollop. Sprinkle with granola and decorate with kiwi slices.
Serve immediate
1 large vegan square puff pastry sheet
5-7 tbsp almond butter
1-2 Bio Açaí Chocolate, chopped
2 tbsp maple syrup
2 tbsp oat milk
Almond flakes
2 tbsp maple syrup for brushing out of the oven
Preheat the oven to 200°C.
Roll out the pastry and divide into 24 squares-rectangles.
Place about 1-2 tsp of chopped chocolate on a pastry sheet and drizzle with about a teaspoon of almond butter. Top with a same size sheet on top and using a fork press each side thoroughly to seal. Repeat with the rest.
Mix oat milk with maple syrup and brush all prepared pockets. Sprinkle with almond flakes.
Bake for 15-20 minutes, till they are nicely golden.
Once out of the oven, you can brush them with a little more maple syrup.
Let them cool a little and enjoy!
1 açaí bowl to go (flavour of choice)
2 tbsp chia seeds
250g coconut yogurt
200g raspberries
Bowls to go granola
Dehydrated apple slices, sliced paper thin and dehydrated in the 60°C oven for 1-2 hours
Mix açaí bowl to go with chia seeds and let it set for 15 mins.
In martini (or other) glasses layer açaí bowl to go, a bit of coconut yogurt, full layer of raspberries, followed by more açaí bowl to go, coconut yogurt and raspberries. Finish with sprinkle of bowls to go granola and apple chips.
Enjoy